Description
Flavored with almond paste and topped with toasted almonds, these soft and pillowy almond snickerdoodles make a delicious twist on the classic holiday cookie.
Ingredients
Cookies
- 2 2/3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 4 oz almond paste, cubed
- 1 cup granulated sugar
- 2 large eggs
- 1/4 tsp pure almond extract
For Rolling & Topping
- 1/4 cup sugar
- 2 tsp cinnamon
- 1/4 cup sliced toasted almonds
Instructions
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Beat butter, almond paste, and sugar in a large mixer bowl at medium speed until creamy; beat in eggs and almond extract until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
- Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (if cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with parchment paper.
- Whisk together sugar and cinnamon in a shallow bowl. Scoop 1 1/2-inch balls of dough and dredge in cinnamon-sugar; place two inches apart on prepared baking sheets. Top with sliced almonds, pressing gently to adhere.
- Bake for 11 to 12 minutes, rotating pans halfway through until edges and tops are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.